The market form of eggs is as follows:
Shelled eggs grades A and B (fresh)
Bulk whole eggs (fresh and frozen and dried)
Bulk egg whites (fresh and frozen)
Bulk yolks (fresh and frozen)
A basted egg is one cooked sunny-side up, but with the top cooked by "basting". It's often basted with hot fat from the pan, but some people do it with hot water instead. You cook the egg in a fair bit of fat, and spoon some of the hot fat over the egg while it cooks.
You can also get a "basted" egg just by covering the pan with a lid as it cooks, steaming the top to make sure it gets cooked. That's the way I do it.
The idea is that a plain sunny-side-up egg is often too runny on top, though many people like it that way, and an over-easy egg can over-cook the yolk if you like your yolk. You also risk breaking the yolk when you flip it. Basted eggs are best if you prefer an egg which isn't slimy on top but you still want a thick sauce of lightly-cooked but not solid yolk.
Eggs can only be kept at room temp for at most 4-6 hours (i.e. Picnic, hors d'oeurves, etc) and the left-overs must be thrown away.
It is possible to use less eggs than a recipe calls for, because I have done it many times. Usually, they'll be a slight change in texture, like the cake may come out tougher or crumblier, but it will still be edible. There are also sites that will tell you other ingredients you may add to make up for a deficiency of one particular ingredient that will also salvage a cake. In certain circumstances, you could also cut your recipe in half.
Beating egg whites until a thick peak forms is ideal when making angel food cake as the egg is the leavener in the recipe. For meringue, it is what makes the meringue hold its form and not become watery and runny.
You'll start barfing and getting REALLY sick
One way I know how to tell whether an egg is spoiled or not, is the "water test". You need to have a container and fill it with water. Big container if you want to test more eggs, small (like a drinking glass), if you want to test just one or two.
Drop the eggs carefully into the water filled container. Fresh eggs sink to the bottom and lay on the bottom horizontally. Eggs that are not in complete contact with the bottom of the container, are fine. Eggs, that are standing vertically with one end still touching the bottom, are OK, although I would advise to use these for baking or so, not for eating directly as in scrambled, soft boiled and the like. Eggs, that are floating off the bottom or even float to the surface of the water: throw them out!
They taste great. slightly richer than chicken eggs, larger than chicken eggs and great for use in baking. They are a real treat just because unlike the chicken, the peahen only lays eggs at a certain time of year and only in limited quantity.
No, rubber is something completely different.
An over boiled egg can become rubbery, meaning that it is tough.
You can also make a boiled egg "rubbery", shell and all, by soaking it for about 24 hours in a container of vinegar. The egg should be completely covered in vinegar. A chemical reaction between the calcium in the egg shell and the acid in vinegar leaches minerals from the shell, leaving it soft and rubbery.
Most store bought eggs come from hens not socialized with roosters, therefore they cannot be fertile.
If you mean somehow fertilizing them after purchase, no. Fertilization happens inside the hen during mating. The shell is then formed around the yolk and white, and is then laid by the hen. Once the shell is formed, it is too late for it to be fertilized.
Yes. Most farms will use the soft shelled eggs for themselves as they do not keep well and the lack of calcium in the shell makes them hard to store. There is nothing wrong with the "rubber" egg except the hen can no longer process the calcium she ate for use in the making of an egg, or is not receiving enough calcium in her diet. It's a good idea to feed hens the shells from their eggs, dry and crushed, as a calcium supplement.
Butter the pan so it doesn't stick
Technically, frozen food can be stored indefinitely and still be edible. Nutritional value and flavor eventual decay and this process is accelerated with a self-defrosting freezer because the food is not stored at a constant temperature.
Frozen omelets should remain flavorful and edible (relatively speaking) for 8 to 12 weeks in the freezer, if wrapped to be airtight to prevent freezer burn or ice crystallization build up. Beyond that the quality will start to suffer.
Unrefrigerated eggs or not-super-fresh (aka grocery store eggs) - fresh from the hen same day eggs, or eggs which have been promptly refrigerated from the hen will not have runny whites.
yes but that is if you want to eat frozen food
Hard-boiled eggs are best if used within a week. Do not freeze them.
Even with its natural (but easily cracked) calcium-carbonate container, a hard-cooked egg is a perishable food, so it shouldn't be kept at room temperature for more than two hours.
If kept in an unbroken shell and in the refrigerator about a week. If the shell has been cracked or peeled off, only about 4 days. Eggs spoil faster than most foods.Especially when raw.
An egg wash does not soak into the dough as it bakes but stays on top of the surface. The egg cooks in a very thin layer giving the shininess of the egg to the baked goods. One characteristic of cooked egg is shininess although we rarely notice that in ordinary cooked eggs.
Thin albumen is a sign of quality loss. When a fresh egg is carefully broken out onto a smooth flat surface, the round yolk is in a central position surrounded by thick albumen. When a stale egg is broken out, the yolk is flattened and often displaced to one side and the surrounding thick albumen has become thinner, and watery, resulting in a large area of albumen collapsed and flattened to produce a wide arc of liquid.
Properly refrigerated eggs stored in their carton in a home refrigerator will change from AA-grade to A-grade in about 1 week and from A-grade to B-grade in about 5 weeks. However, a properly handled and refrigerated intact egg will retain its nutritional value and wholesomeness for a considerably longer time (90 days or more).
Excluding disease, the single most important factor affecting albumen quality of fresh eggs is the age of the hen. As the hen ages, albumen quality decreases. An induced pause in egg production. purposely reducing light source for 4 weeks has been shown to improve the albumen quality of subsequent eggs. Albumen quality of the eggs is not greatly influenced by hen nutrition.Environment and housing, even heat stress, appear to have almost no direct effect on albumen quality of freshly laid eggs.
Watery egg whites have been shown to be caused by high levels of vanadium in the feed. High levels of vanadium can come from certain sources of inorganic phosphorus. Usually these sources are not mined, but certain high-vanadium deposits have occasionally shown up in the feed industry.
It is unlikely. Eggs tend to firm up stool instead of causing diarrhoea, although an egg given as a treat on occasion is unlikely to have any noticeable effects on the dog.
satan, around about 1600bc
If you just do some searches you'll see that egg whites are OK for gout. It's the yolks that have the nucleic acids and the purines.
First, unless they are marked "pasteurized" they should not be eaten raw - they can contain salmonella. They don't have much of a taste and the texture is slimy.
well there shouldn't be a reason not to. just crack it and make sure all the shells are off maybe into little bits and pieces you should cut it in a small bowl your or someone else's one year old should be fine
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